BeanScene

BeanScene is Australia’s world-class coffee magazine. Not simply one for industry insiders, BeanScene caters for coffee aficionados who love what ‘coffee culture’ contributes to everyday life and leisure pursuits. Packed with fascinating barista profiles, inspiring feature articles and tantalising coffee reviews, BeanScene is a must-read for coffee lovers in Australia.

BeanScene covershoot

BeanScene

CONTRIBUTORS • In each issue of BeanScene we profile a few of our talented contributors.

THE YEAR THAT WAS

NEWS

Stuff on the scene

Coffee hero • Sasa Sestic tells BeanScene how he found himself again after becoming the 2015 World Barista Champion, and his commitment to guiding the next generation of champions.

My island home • Scottish-born chef Jock Zonfrillo speaks to BeanScene about his coffee obsession, heavy heart for the hospitality industry, and unexpected fascination with Indigenous culture.

Life in colour • Mocopan Coffee explains why it’s time to be disruptive in the market and prove why the brand is anything but ordinary.

Spreading its wings • Melbourne is renowned for its quality coffee, boutique cafés and talented baristas, but the city has been without a dedicated Victoria Arduino knowledge hub, until now.

Heart and Soul • The Alternative Dairy Co is taking its business to the next level, thanks to partnerships with Soul Origin and the Franchise Council of Australia.

Keep it clean • Australian Barista Champion Matthew Lewin explains why a daily cleaning schedule is just as important as serving fresh coffee.

The golden years • Genovese Coffee, one of Australia’s oldest family owned coffee roasters, celebrates its 50th anniversary in 2020.

The great outdoors • BeanScene looks at how different Australia’s café culture could look heading into summer with a renewed focus on outdoor dining.

Coffee takes flight • Delivery service Wing is using drone technology to get coffee and other valuable items into the eager hands of customers.

Untapped potential • The Nescafé Nitro Cold Brew Coffee system from Nestlé Professional broadens a café’s menu while making nitro and cold brew more accessible.

Built to task • The Mazzer Kold S represents the future of coffee grinding engineering. This high-volume model is set to be a prominent feature at the newly established The Coffee Commune, with its ability put to the ultimate test.

Taste tested • According to De’Longhi Australia and New Zealand CEO, Mr Paolo Albertoni, the newly launched La Specialista Maestro machine has been crafted to specifically suit the Australian coffee consumer palate.

STIRRED NOT SHAKEN STRAWBERRY ESPRESSO SODA

Sights set on APAC • Cimbali Group strengthens its strategic presence in Asia and Australia, driven by its ability to innovate.

Locale grown • Locale has relaunched its brand and packaging with a focus on identity and sustainability that goes beneath the surface.

Riding the wave • BeanScene speaks to Espressology customers Coffee Port and Doppio or Nothing Espresso on the advantages of growing their business while leaving the variables of roasting to the experts.

The filter effect • Brita is committed to teaching the coffee community about how water filtration will bring the best out of their coffee and protect their machines.

Learning curves • Coffee roasting is an art form, a skill, science, and to Anne Cooper, known as “Roastress Coops”, a craft and industry that needs more decisive training.

A professional touch • Nestlé Professional has a wealth of knowledge and expertise to share with its audience, on both hot and cold coffee segments. National Barista Trainer and Beverage Advisor, Joanna “Jo” Yuen, discusses with BeanScene how...